Pati Jinich is host of the popular Emmy and James Beard nominated PBS series Pati's Mexican Table, author of two cookbooks, and resident chef at the Mexican Cultural Institute in Washington, DC. This is her official website where she shares recipes from her show and new recipes in her blog, plus upcoming events, recent news, and more.

Search for:

Corn Soup with Queso

Corn Soup with Queso

Print Recipe

6servingsSopa de Elote con Queso

Ingredients

2tablespoonsunsalted butter

1tablespoonvegetable oil

1/2cupwhite onionfinely chopped

1 to 2serrano or jalapeño chilesstemmed and finely chopped

4cupsfresh corn kernels from 5 to 6 ears of cornor substitute with thawed from frozen

1/2teaspoonkosher or coarse sea salt

1/4cupfresh epazote leaveschopped, or substitute with cilantro

8cupschicken broth

1cupdiced queso fresco

To Prepare

In a soup pot set over medium-high heat, melt the butter with the oil. Once it sizzles, add the onion and chile and cook for 3 to 4 minutes, until completely wilted and beginning to brown.

Add the corn and salt, stir, and cook for another 3 minutes. Add the epazote or cilantro and stir.

Pour in the chicken broth and bring to a simmer. Then cover, reduce the heat to low, and cook for 7 to 8 minutes. Turn off the heat.

Pour the soup into bowls and serve hot. Top with queso fresco.

Ingredients

2tablespoonsunsalted butter

1tablespoonvegetable oil

1/2cupwhite onionfinely chopped

1 to 2serrano or jalapeño chilesstemmed and finely chopped

4cupsfresh corn kernels from 5 to 6 ears of cornor substitute with thawed from frozen

1/2teaspoonkosher or coarse sea salt

1/4cupfresh epazote leaveschopped, or substitute with cilantro

8cupschicken broth

1cupdiced queso fresco

To Prepare

In a soup pot set over medium-high heat, melt the butter with the oil. Once it sizzles, add the onion and chile and cook for 3 to 4 minutes, until completely wilted and beginning to brown.

Add the corn and salt, stir, and cook for another 3 minutes. Add the epazote or cilantro and stir.

Pour in the chicken broth and bring to a simmer. Then cover, reduce the heat to low, and cook for 7 to 8 minutes. Turn off the heat.

Pour the soup into bowls and serve hot. Top with queso fresco.

Made Possible by our Sponsors & Affiliates:

Pati's Mexican Table TV series is produced by FRANK. and WETA Washington, DC, and distributed by American Public Television (APT) to public broadcasting stations nationwide. Corporate funding is provided by SAGARPA, MTB, Avocados from Mexico, La Costeña, and FUD USA.

A lovely soup for a for a sunny spring day. This was so fun to shop for! My fiancé is from Monterrey and I enjoy when he takes me to the Latin super markets to shop. Super simple to make and packed with all the right indgredienta to warm you up when it’s brisk outside.

Hi Pati, I made this tonight for my daughter and I and it was so delicious! I have been in a food rut of the same few recipes and watching your show and seeing your recipes has pulled me out of it! Thank you!

Hola Pati, I have been wanting to make this soup ever since I saw it on your show. You made it look so easy and delicious to prepare; it did not disappoint! The sweetness of the corn, the saltiness of the broth, the creaminess of the cheese, and the fresh zing from the cilantro and jalapeño (no time to visit Mexican market for epazote but happy to use cilantro from our yard) – mmm, happy tummies all around the table. Even my son said “Thank you Pati”.

When I was making this I had thought for sure it would need something and I always end up changing recipe.s I did add two cloves of chopped up garlic and some cumin seeds when you put the corn in. I also use vegetable broth not chicken it was so freaking good I’m gonna be making this for a while now and didn’t need a thing except for those things I added it probably would be good without it but I think I just took it up a little notch

Please please please…show us how to make caldo de res. I cannot remember if u put cabbage or calabacita or both and what kind of beef do u use, etc. Also, is it basically the same recipie for caldo de pollo? BTW, the leche quemada ice cream looks very good. My parents love leche quemada and I think the kids will love the ice cream version.

​Aw, thank you so much! In a way yes, it is similar to a caldo de pollo, but sometimes with a bit more spices or a dried chile or two. Do you want to try mole de olla which is similar? https://patijinich.com/recipe/mole-de-olla-2/ Will try to post a traditional caldo de res recipe soon!​